Vegan Zucchini Rollatini – Creamy, Comforting, and Completely Dairy-Free

Vegan zucchini rollatini is proof that comfort food doesn’t need cheese, meat, or heavy ingredients to feel indulgent and satisfying. This plant-based take on the classic Italian dish delivers all the creamy, savory goodness you expect—without any dairy at all. Thin slices of tender zucchini are rolled around a rich, herby vegan ricotta, nestled in marinara sauce, and baked until warm and comforting.

What makes this dish especially appealing is its balance. It feels hearty enough to serve as a main course, yet light enough that you don’t walk away feeling weighed down. Zucchini replaces pasta, keeping the dish fresh and vibrant, while the filling—made from a blend of cashews and tofu—mimics the texture and flavor of traditional ricotta surprisingly well.

This vegan zucchini rollatini is ideal for weeknight dinners, meal prep, or entertaining guests who may not even realize they’re eating something fully plant-based. It’s naturally gluten-free, easy to customize, and endlessly comforting. Whether you’re vegan, dairy-free, or simply looking to eat more vegetables, this dish deserves a spot in your regular rotation.

Ingredients:

• Zucchini, sliced lengthwise into thin strips
• Raw cashews, soaked
• Firm tofu, drained
• Nutritional yeast
• Garlic cloves
• Lemon juice
• Olive oil
• Marinara sauce
• Salt
• Black pepper
• Dried oregano
• Fresh basil, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice zucchini lengthwise into thin strips using a sharp knife or mandoline.
3. Lightly salt the zucchini slices and lay them on a towel to release excess moisture.
4. In a food processor, combine soaked cashews, tofu, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper.
5. Blend until smooth and creamy, scraping down sides as needed.
6. Stir in dried oregano and chopped basil.
7. Pat zucchini slices dry and lightly brush with olive oil.
8. Grill or bake zucchini slices briefly until flexible, about 2–3 minutes per side.
9. Spread a thin layer of marinara sauce on the bottom of a baking dish.
10. Spoon vegan ricotta mixture onto one end of each zucchini slice.
11. Roll up gently and place seam-side down in the baking dish.
12. Spoon remaining marinara sauce over the rolls.
13. Cover loosely with foil and bake for 25 minutes.
14. Uncover and bake an additional 10 minutes until bubbly.
15. Remove from oven, garnish with fresh basil, and serve warm.

Tips & Tricks

• Slice zucchini evenly to ensure consistent cooking.
• Don’t overfill the rolls to keep them neat.
• Roasting zucchini briefly helps prevent excess moisture.
• Let the dish rest before serving to help it hold its shape.

Variations

• Spinach Rollatini: Add sautéed spinach to the filling.
• Nut-Free Version: Replace cashews with sunflower seeds.
• Spicy Rollatini: Add red pepper flakes to the filling.
• Pesto Rollatini: Swirl vegan pesto into the ricotta mixture.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with roasted vegetables or garlic green beans.
• Enjoy as a main course or elegant side dish.
• Perfect for holiday dinners or meal prep.

Storage Information

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently in the oven or microwave.
• Freezing is possible, but texture is best when fresh.

FAQ

• Does this taste like real ricotta? The texture and flavor are very close.
• Can I make it ahead? Yes, assemble and refrigerate before baking.
• Is it gluten-free? Naturally gluten-free.

History / Fun Facts
Rollatini is an Italian-American adaptation of classic Italian rolled dishes, traditionally made with pasta or eggplant. Zucchini rollatini gained popularity as lighter, low-carb, and vegetable-forward cooking became more mainstream. This vegan version reflects modern plant-based creativity while honoring traditional flavors.